Spiced Lamb Fillets with Freekeh & Spring Herb Salad

Common to cuisines of the Levant, freekeh is young durum wheat that has been fire-roasted. It has a nutty, earthy and slightly smoky flavour – a great base for a salad or added to soups and stews. 2 bunches asparagus or green beans 200g freekeh, rinsed under cold water

½ cup each basil, mint and flat-leaf parsley,

leaves picked from stems

200g podded broad beans, blanched and

peeled

1 cup podded peas (fresh or frozen), blanched 4 spring onions, sliced

3 tablespoons extra virgin olive oil Finely grated zest and juice of 1 lemon 4 x 170g lamb loin fillets, at room temperature 2 tablespoons ras el hanout (a Moroccan spice

blend; see page 152)

Thick natural Greek-style yoghurt, to serve

Salad: Preheat a grill pan or barbecue to high. Place the asparagus or beans into a bowl. Drizzle with oil, season with salt and pepper and toss well to coat. Grill for 1-2 minutes, turning to lightly char on all sides. Remove to a plate to cool.

Bring a large pot of water to the boil, stir in the freekeh, turn down the heat to simmer for 20 minutes, or until just tender to the bite. Drain well, place in a large bowl and set aside to cool then add the herbs, broad beans, peas and spring onions. Season with salt and pepper, dress with oil and lemon zest and juice, and toss well to combine. Arrange on a platter and top with grilled asparagus or beans.

Lamb: Preheat a grill pan or barbecue to high. Put the lamb into a large bowl, drizzle with oil, dust with ras el hanout, season with salt and pepper and toss to coat evenly on all sides.

Cook the lamb for 3–4 minutes on each side for medium-rare, or to your liking. Set aside to rest for 5 minutes before slicing and serving with the salad. Serve with yoghurt, to spoon over. Serves 6